Vntofu Fast Food, INC.

Contamination prevented during food preparation, storage & display

Noted food containers stored on floor in prep, storage and walk-in cooler. Must provide proper, raised shelving to store food containers 6" off floor.

Warewashing facilities: installed, maintained & used; test strips

Noted large pots and pans equipment unable to fit inside the 3 comprtment for proper washing, rinsing and sanitizing. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove equipment.

Time as a public health control; procedures & records

Noted the following tcs food items at improper internal temperature displayed at the front counter with no time as a temperature control per health code:- noodles/vegetables 60f, shrimp noodle/vegetable 64.3f, mongbeans 66f, mushroom noodles 63f, tapioca 66f, tofu 71.2f, mushroom 82f. Manager immediately and voluntarly disposed of 30ibs of products worth $300 through the denaturing process. Priority violation #7-38-005. Citation issued.

Time as a public health control; procedures & records

Noted premise using time as a temperature control for tcs foods with no proper procedure that includes a written procedure, start time, discard time and product name. Instructed to follow the process for time as a temperature control per the city health code. Priority violation #7-38-005. Citation issued.

Contamination prevented during food preparation, storage & display

Noted food containers stored on floor in prep, storage and walk-in cooler. Must provide proper, raised shelving to store food containers 6" off floor.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted assorted food items inside coolers and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food grade containers.

Warewashing facilities: installed, maintained & used; test strips

Noted large pots and pans equipment unable to fit inside the 3 comprtment for proper washing, rinsing and sanitizing. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove equipment.

Previous core violation corrected

8-404.13(b:4) noted the following core violations 37, 47, 47, 47 with the rules numbers below from inspection #2614395 dated 3/24/2025 not corrected:- -37)3-302.12:instructed to label food storage containers identified with common name (sugar, salt, flour, rice etc). -47) 4-201.11:instructed to transfer food products from an open original can container (coconut milk) into food grade container for proper food storage. -47) 4-101.19: instructed not to use plastic milk crates as a means of elevation in the kitchen and infront prep/service area for easy access on cleaning. -47)4-202.16: instructed not to use cardboard liner on storage racks in the kitchen and inside the reach-in cooler. Instructed management that all the above violations must be corrected. Priority violation #7-42-090. Citation issued.

Thermometers provided & accurate

Instructed to provide thermometer visible inside all coolers.

Food properly labeled; original container

Instructed to label food storage containers identified with common name (sugar, salt, flour, rice etc)

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed to transfer food products from an open original can container (coconut milk) into food grade container for proper food storage.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed not to use plastic milk crates as a means of elevation in the kitchen and infront prep/service area for easy access on cleaning.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed not to use cardboard liner on storage racks in the kitchen and inside the reach-in cooler.

Physical facilities installed, maintained & clean

Instructed to clean and maintain floors along the walls and in all corners in te basement storage area.

Physical facilities installed, maintained & clean

6-501.114 instructed to remove unnecessary items (milk crates/vegetable crates, unused steam table etc) stored in rear outside gangway area to prevent pest harborage

Physical facilities installed, maintained & clean

Instructed to regrout floor tiles with deep seams in rear prep cooking area (by the tofu cooker).

Proper cold holding temperatures

Found tcs foods at improper temperature requirement during display on top of table in front display area, noted internal temperature of the following food items: sticky rice at 87.0f, cooked rice at 90.2f, sticky rice with shrimp at 89.3f, eggrolls at 85.0f, fried tofu at 89.3f, vegetable pickles at 77.4f, shrimp buns at 76.4f, sesame balls at 78.2f, noodle with pork at 88.9f, tofu rolls at 73.9f, fried cassava at 75.8f, mushrooms with cornstarch at 82.8f, pandan rice at 79.2f, fried cubed tofu at 79.8f. Instructed manager, tcs foods must maintain cold holding temperature of below 41.0f and hot holding temperature of above 135.0f. Management discarded the said food products. Total value $600.00, total weight 50 lbs. Priority violation 7-38-005 citation issued

Food properly labeled; original container

Instructed to properly label food storage containers identified with common name (sugar, salt, flour etc)

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed not to use grocery bags for food storage inside reach-in freezers. Must use food grade storage bags.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed to remove cardboard liner on prep shelves in the kitchen.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates are used as storage shelf for cooking equipment and food storage in the kitchen area. Instructed to properly use shelves 6" off the floor for easy access on cleaning.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Instructed to transfer food products from an open original can (coconut milk) container into food grade container for proper food storage.

Plumbing installed; proper backflow devices

Observed rubber hose (for cleaning) connected to waterline underneath 3 compartment sink. Instructed to provide backflow preventer device. Any hose connected to a potable water system shall be protected with backflow preventer device or vacuum breaker.

Physical facilities installed, maintained & clean

Instructed to remove unnecessary items (milk crates/vegetable crates, unused steam table etc) stored in rear outside gangway area to prevent pest harborage

All food employees have food handler training

Found all food handlers with no proof of food handler training certificate. Instructed to provide certificate for each employee.

Allergen training as required

Certified food manager without an allergen training certificate. Instructed management, any person with city of Chicago food service sanitation certificate to comply with allergen training certification.

Previous core violation corrected

Previous core violations not corrected from inspection report #2571157 issued on 02-14-2023 priority foundation violation 7-42-090 citation issued #10 - observed no handwashing signage at the exposed handsink adjacent to the three-compartment sink located in the rear preparation area. Instructed the person in charge to provide handwashing signage at all handwashing sinks and maintain them. #36 - observed no thermometer conspicuously placed in the two-door reach-in cooler located in the front preparation area. Instructed the person in charge of thermometers inside all coolers and walk-in coolers. #39 - observed food items stored on the floor in the walk-in cooler located in the rear preparation area. Instructed the person in charge to elevate all food six inches off floor. #47 - observed rusted storage racks in walk-in coolers located in the rear preparation area. Instructed the person in charge to remove rust and ensure surfaces remained smooth and easily cleanable. #49 - observed accumulated food debris on the interior surfaces of all cooling units. Instructed the person in charge to clean and maintain. (nonfood contact surfaces).

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at the exposed handsink adjacent to the three-compartment sink located in the rear preparation area. Instructed the person in charge to provide handwashing signage at all handwashing sinks and maintain them.

Thermometers provided & accurate

Observed no thermometer conspicuously placed in the two-door reach-in cooler located in the front preparation area. Instructed the person in charge of thermometers inside all coolers and walk-in coolers.

Contamination prevented during food preparation, storage & display

Observed food items stored on the floor in the walk-in cooler located in the rear preparation area. Instructed the person in charge to elevate all food six inches off floor.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusted storage racks in walk-in coolers located in the rear preparation area. Instructed the person in charge to remove rust and ensure surfaces remained smooth and easily cleanable.

Non-food/food contact surfaces clean

Observed accumulated food debris on the interior surfaces of all cooling units. Instructed the person in charge to clean and maintain. (nonfood contact surfaces).

All food employees have food handler training

Observed one employee with an expired food handler certificate. Instructed the person in charge to renew expired food handler certificate to comply with idph food handler requirements.

Food properly labeled; original container

Some non-tcs foods are not labeled and are held inside front self-service coolers. Instructed manager must label all foods held inside front self-service coolers which were packaged within the food establishment.

Physical facilities installed, maintained & clean

Observed standing water on basement floor. Must keep basement floor dry.

All food employees have food handler training

No food hanlders training certificates on premises. Instructed all food handlers must be certified with names of employees on premises.

Food properly labeled; original container

Label dry food containers with common name.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use duct tape as a means of repair on walls by the handwashing sink at front prep area.surface must be smooth and cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use plastic grocery bags as food containers inside the box freezers. Must not use cardboard boxes as food containers. Must use washable containers or food grade disposable plastic bags.

Non-food/food contact surfaces clean

Grease inside the cabinets of deep fryers,clean and maintain

Previous core violation corrected

Previous core violation not corrected from 7-16-2018, report #2184629: #58) pa 100-0367 noted certified food manager with no proof of food allergen certification on site at this time of inspection. Instructed to have a food allergen certificate on site at all times. Priority foundation violation: 7-42-090, no citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010. No citation issued.

Procedures for responding to vomiting and diarrheal events

Found no procedure/plan and kit for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. Priority foundation violation 7-38-005. No citation issued

Proper hot holding temperatures

Found cooked hot food stored inside two hot holding unit at improper temperature: vegetarian egg rools at temp of 60.8f, 63.1f, 64.4f; bags of tofu ready to be served to costumers at temp of 60f,88.9f and 111.2f. Beans round shape at temp of 79.7f,cooked shrimp at temp of 68.6f. Hot food must maintain temp of 135f and above. Food discarded and denatured. Total pounds 20, value $70 priority violation:7-38-005, citation issued.

Proper cooling methods used; adequate equipment for temperature control

Found two hot holding units with air temp of 60.4f to 62.6f. Cooked tcs foods were stored in both units: tofu, vegetarian egg rolls, etc. Hot holding unit must maintain air temp of 135f. Tagged both units, do not use. Priority violation: 7-38-005, citation issued.

Food properly labeled; original container

Label dry food containers with common name.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed employee filling pot with water on top the stove by using non-food grade hose. Instructed to remove hose and to use food grade containers to fill water. Manager removed hose from faucet priority violation:7-38-025, no citation issued

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use duct tape as a means of repair on walls by the handwashing sink at front prep area.surface must be smooth and cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use plastic grocery bags as food containers inside the box freezers. Must not use cardboard boxes as food containers. Must use washable containers or food grade disposable plastic bags.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must not use milk crates as a means of elevation for stored items in prep and storage areas.remove and provide raised shelves with smooth cleanable and non-absorbent material

Non-food/food contact surfaces clean

Grease inside the cabinets of deep fryers,clean and maintain

Physical facilities installed, maintained & clean

Space between floor tiles, water between said tiles. Instructed to provide grout on floor tiles in front of cooking equipment of west area of the prep area.

Previous core violation corrected

Previous core violation not corrected from 7-16-2018, report #2184629: #58) pa 100-0367 noted certified food manager with no proof of food allergen certification on site at this time of inspection. Instructed to have a food allergen certificate on site at all times. Priority foundation violation: 7-42-090, no citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010.

Proper date marking and disposition

Observed no date marking system in place. Ready to eat and or time temperature controlled foods prepared and held in a retail food establishment for over 24 hours must have a clearly marked labeling system in place to indicate the date or day by which the food shall be consumed on premises, sold, or discarded when held at a temperature of 41f or less for a maximum of 7 days with the date of preparation counting as day 1. Priority foundation violation 7-38-005

Time as a public health control; procedures & records

Observed time being used as a public health control without an effective mechanism for indicating the point in time when the food was removed from temperature control to the 4 hour discard time. The following foods were found at room temperature of 77f including 50lbs of assorted cooked tofu valued at $100 and 10 lbs of cooked assorted eggroll including shrimp, cooked vegetable and pork valued at $30. Observed 10 lbs of vietnamese sausage valued at $15. Food was voluntarily discarded. Priority foundation violation 7-38-005

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed dry storage shelves in room at top of basement stairs with corkboard shelving. All surfaces need to be non absorbant smooth and easily cleanable. Restore surface to a smooth easily cleanable surface and maintain.

Warewashing facilities: installed, maintained & used; test strips

Must show written procedure for all clean in place equiment too large to submerge in 3 compartment sink.

Plumbing installed; proper backflow devices

Unable to locate back flow prevention devices on warewashing hoses hooked up to water lines. Must be able to locate and maintain back flow devices on water lines for hoses.

Adequate ventilation & lighting; designated areas used

Observed light sheild needed at dry storage room at top of basement stairs. Install and maintain.

Allergen training as required

Refer to violation #60

Previous core violation corrected

Observed previous core violation not corrected from report #2184629 dated 7/16/18 violation #58 no allergen training could be provided for certified food manager. Priority foundation violation 7-42-090

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Noted no employee health policy on site at the time of inspection. Instructed to have a policy in place for all employees. Priority foundation. No citation issued today.

Procedures for responding to vomiting and diarrheal events

Management unable to provide a procedure for cleaning of vomiting and diarrhea. Instructed to have a procedure on site at all times priority foundation. No citation issued today.

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Noted employee serving tofu into a cup from a large pot with no gloves on, liquid dripping from the bare hands onto the pot with food and then goes to the register to collect money from customers all without washing hands or changing gloves. Instructed to wear gloves at all time and must wash hands with soap and paper towels. Priority violation 7-38-010

Proper cold holding temperatures

Noted internal temperature of the following time/temperature control for safety food to be improper:-assorted tofu 84.4f, egg roll 81.8f, mushroom bunt/mushroom rolls (110.7f/100.6f, veggie sausage 94.9f, sticky rice 100.2f, egg bunt (assorted) 109.4f, rice/beans 98.6f, coconut and rice flour 92.7f, mung beans, rice/fried shrimp 83.5f, assorted tofus (lemongrass-77.2f, special tofu 77.0f, cilantro tofu 80.1f, bean curd 79.9f, shrimp bean curd 82.2f,soy bean tofu 84.4f, egg roll 81.8f. Manager immediately and voluntarily disposed of 20 lbs of products worth $55.00 through denaturing process. Priority violation #7-38-005

Food properly labeled; original container

Noted individually packaged containers of sura dau nanh (soy milk)1/2 gallon dated 7/30/2018 offered for sale with the following ingredients only soybean and water only. Manager stated soy milk contains peanut (allergen).instructed management to properly label food items including all ingredients used especially products with allergens. Priority foundation. No citation issued today

Contamination prevented during food preparation, storage & display

Noted assorted food items inside walk in cooler stored inside grocery bags. Instructed to remove and store all food items inside approved food containers.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted heavy ice build up inside the chest freezer at the rear kitchen prep area. Instructed to defrost, clean and maintain.

Allergen training as required

Noted certified food manager with no proof of food allergen certification on site at this time of inspection. Instructed to have a food allergen certificate on site at all times. Priority foundation. No citation issued today.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

The following potentially hazardous foods found held at improper temperatures that were not on the list of foods approved by the cdph for the use of time as a means of control. Pork sausage at 97.f, corn flour stuffed pork 96.8f, pork/egg buns at 97.2f, mushroom pork rolls at 85.3f. All found held prepackaged on display table. Also found fried shrimp bean curd at 88.9f, fried pork egg rolls at 98.8f, fried tofu egg rolls at 91.4f all found held in hot holding unit. Management states all foods to be 25lbs total with an estimated value of $95.00. All foods discarded. Critical violation 7-38-005(a).

Food in original container, properly labeled: customer advisory posted as needed

All bulk foods must be labeled. All pre-packaged prepared foods must be properly labeled with business name and address, list of ingredients.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Exterior of the microwave oven found dirty. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must not use cardboard as matting for the floors throughout facility.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Dirty light shield in the washroom. Must clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Broken ventilation in the washroom. Must repair/replace.

Food (ice) dispensing utensils, wash cloths properly stored

All prep area wiping cloths must be held in a clean container with a sanitizing solution.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Potentially hazardous foods at improper temperature on the top of the front counter table at room temperature. Such as rice with ham,2 lbs, at 82.0f; sweet rice with milk and beans at 83.0f,1.5lbs; rice with mushroom and bean curd roll at 83.0f, 2 lbs; also, egg roll in the hot holding unit at 83.6f, 2lbs; fried tofu at 77.0f in hot holding unit,8lbs total. Hot holding unit temperature at 163.8f. Critical violation 7-38-005(a). Instructed manager that all hot foods must maintain a temperature of 140.0f on hot holding unit . And all hot foods must be stored in hot holding unit not on the top of front counter in room temperature. Manager discarded,denatured the said product worth $30.00, total 15.5 lbs.

Previous minor violation(s) corrected 7-42-090

Minor violations not corrected from report # 1770969 dated 5/17/16. #30-must label all food container with ready to eat food for sale inside the reach in cooler, with company's name, address, zip code, name of the product, ingredients. Label and date all food container with ready to eat food inside the walk in cooler and label also all bulk dry food containers. #32-replace grocery bag being used to store frozen food inside the chest freezer with food grade storage bag. #34-must remove cardboard on the floor being used as a floor mat. Replace with rubber floor mat. #43-must store wiping cloth inside the bucket with sanitizing solution. Serious violation 7-42-090.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Potentially hazardous foods at improper temperature inside the walk in cooler. Tofu with cilatro at 78.1f, 28lbs. Tofu with lemon grass at 90.2f ,51 lbs and plain tofu at 64.0f ,28 lbs. Walk in cooler temperature at 38.0f. Also on the hot holding unit ,tofu at 101f. 5 lbs, dumpling with pork and egg, at 83.0f, 2 lbs, rice with pork at 93.of , 10lbs. Critical violation 7-38-005(a). Manager discrded/denatured the said products worth $259.00 and total 124lbs temperature of hot holding at 150f.

Food in original container, properly labeled: customer advisory posted as needed

Must label all food container with ready to eat food for sale inside the reach in cooler, with company's name, address, zip code, name of the product, ingredients. Label and date all food container with ready to eat food inside the walk in cooler and label also all bulk dry food containers.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

All clean utensils,pots,pans, trays must bestored upside down/inverted.

Food and non-food contact surfaces properly designed, constructed and maintained

Install a splash guard between the exposed hand sink and the drain board for clean dishes of the 3 compt sink. Replace grocery bag being used to store frozen food inside the chest freezer with food grade storage bag.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Clean in detail and sanitize the chest freezer lid

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must remove cardboard on the floor being used as a floor mat. Replace with rubber floor mat.

Food (ice) dispensing utensils, wash cloths properly stored

Must store wiping cloth inside the bucket with sanitizing solution.

Food protected during storage, preparation, display, service and transportation

Food not protected during preparation.found business manually capping bottles of soy bean milk which product is made on premises.also found 17 1/2 each gallons of soy milk inside a gray garbage container with standing water to cool food products.water temperature of 74.6f and soy bean milk at temp of 65.8f-68.5f and 71.9f tagged 20 gallons each 1/2 gallons of soy bean milk which was stored inside the two door reach-in cooler and soy bean machine" held for inspection" do not use milk nor the machine in question.instructed to contact mr.nelson for more information.found hot buffet unit stored too close to entrance door,instructed to relocated unit away from door.soy bean milk discarded.pounds 10,value 100 serious violation:7-38-005(a)

Previous minor violation(s) corrected 7-42-090

Previous violations not corrected from 10-29-14.report #1482490 #34- bricks stored on floor around the soy bean machine to restrain water on floor are porous and with grimes on them.must provide a smooth cleanable and non-absorbent surface #35- broken walls inside the furnace must be repaired with smooth,cleanable and non-absorbent material. Observed today the same violations serious violation:7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Found cooked and raw food stored inside the grocery plastic bags,instructed to provide food grade bags or food containers with lids. Observed food stored on floor during the preparation instructed to provide additional prep tables

Food and non-food contact equipment utensils clean, free of abrasive detergents

Grease on filters and hood instructed to clean and maintain

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Peeling paint on ceiling in prep area,also on ceiling above the staircase were food is stored,instructed to remove and provide a smooth,cleanable and non-absorbent surface.

Food protected during storage, preparation, display, service and transportation

Food not protected during preparation.found business manually capping bottles of soy bean milk which product is made on premises.also found 17 1/2 each gallons of soy milk inside a gray garbage container with standing water to cool food products.water temperature of 74.6f and soy bean milk at temp of 65.8f-68.5f and 71.9f tagged 20 gallons each 1/2 gallons of soy bean milk which was stored inside the two door reach-in cooler and soy bean machine" held for inspection" do not use milk nor the machine in question.instructed to contact mr.nelson for more information.found hot buffet unit stored too close to entrance door,instructed to relocated unit away from door.soy bean milk discarded.pounds 10,value 100 serious violation:7-38-005(a)

Previous minor violation(s) corrected 7-42-090

Previous violations not corrected from 10-29-14.report #1482490 #34- bricks stored on floor around the soy bean machine to restrain water on floor are porous and with grimes on them.must provide a smooth cleanable and non-absorbent surface #35- broken walls inside the furnace must be repaired with smooth,cleanable and non-absorbent material. Observed today the same violations serious violation:7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Found cooked and raw food stored inside the grocery plastic bags,instructed to provide food grade bags or food containers with lids. Observed food stored on floor during the preparation instructed to provide additional prep tables

Food and non-food contact equipment utensils clean, free of abrasive detergents

Grease on filters and hood instructed to clean and maintain

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Peeling paint on ceiling in prep area,also on ceiling above the staircase were food is stored,instructed to remove and provide a smooth,cleanable and non-absorbent surface.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Potentially hazardous food at improper temperature: 55 pieces of fried tofu at 55.9f; 55 pieces of lemon fried tofu at temp of 50.1f; 60 pieces of special fried food at temp of 50.1f; 60 pieces of cilantro tofu 52.1f;8 pieces pork roll at temp of 85.2f;8 pieces of fry pork roll at temp of 62.2f; 4 pieces of bee50 pieces of pork onions at temp of 51.6f; 40 pieces of egg roll at temp od 53.7f; 12 pieces of rice filled with cooked mushroom at temp of 77.5f;6 piece tofu sausage mixed with vegetable.four trays of freshly made tofu at temp of 49.4f- 56.4f- 87.9f-and 89.9f,vegetable stored inside the walk-in cooler.cooler unit maintains at temp of 38f.seventeen 1/2 gallons of soy bean milk which was made on premises at temp of 68.9f-65.8f and 71.9f.6 pieces of block of cooked rice at temp of 54.6f;13 pieces of filled rice rolls at temp of 58.9f; 8 packaged white rice at temp of 102.3; 10 package of green rice at temp of 63.9f; 2 package of brown rice at temp of 67.8f these products were stored on top of serving table at selling area.hot food must maintain temp of 140f and above.cold food at 40f and below food at temperature abused was discarded and denatured by the manager/owner. Pounds 200;value 400 critical violation:7-38-005(a)

No evidence of rodent or insect infestation, no birds, turtles or other animals

Infestation of rat droppings on premises: 10 rat droppings under the shelves in prep area,15 dropping under the three compartment sink and exposed hand sink.aprox.200 rat droppings inside the furnace room which is located in prep area. 6 rat droppings behind the kitchen door that goes to staircase and down to basement.staircase with approx 100 rat droppings.staircase is used also for food storage included bottles.caps, foam food trays,lids,containers etc.approx 500 rat droppings in basement were boxes of foam trays are stored on top the chairs a foul odor of rodent urine comes from basement and furnace area .observed a large hole at bottom of the basement door, instructed to rodent / insect proof the said door.need to remove all rat droppings,clean and sanitize all area mentioned.contact pest control company. Critical violation:7-38-020

Food protected during storage, preparation, display, service and transportation

Food not protected during preparation.found business manually capping bottles of soy bean milk which product is made on premises.also found 17 1/2 each gallons of soy milk inside a gray garbage container with standing water to cool food products.water temperature of 74.6f and soy bean milk at temp of 65.8f-68.5f and 71.9f tagged 20 gallons each 1/2 gallons of soy bean milk which was stored inside the two door reach-in cooler and soy bean machine" held for inspection" do not use milk nor the machine in question.instructed to contact mr.nelson for more information.found hot buffet unit stored too close to entrance door,instructed to relocated unit away from door.soy bean milk discarded.pounds 10,value 100 serious violation:7-38-005(a)

Previous minor violation(s) corrected 7-42-090

Previous violations not corrected from 10-29-14.report #1482490 #32- observed a food colander inside mop sink and cutting board stored on top the faucet of the same sink.instructed to remove items and properly store,mop sink is only to wash mops #34- bricks stored on floor around the soy bean machine to restrain water on floor are porous and with grimes on them.must provide a smooth cleanable and non-absorbent surface #35- broken walls inside the furnace must be repaired with smooth,cleanable and non-absorbent material #42- employee not wearing hair restraint,instructed all employee must wear hair restraint in prep area. Observed today the same violations serious violation:7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Found cooked and raw food stored inside the grocery plastic bags,instructed to provide food grade bags or food containers with lids. Observed food stored on floor during the preparation instructed to provide additional prep tables

Food and non-food contact equipment utensils clean, free of abrasive detergents

Grease on filters and hood instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Access water on floor throughout the prep area,instructed to keep floor dry.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Peeling paint on ceiling in prep area,also on ceiling above the staircase were food is stored,instructed to remove and provide a smooth,cleanable and non-absorbent surface.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Exposed hand sink in prep area slowly draining,also draining pipe is leaking,instructed to repair. Garden hose need to be replace by food grade holes and needs a back flow preventer.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Potentially hazardous food at improper temperature:various kind of cooked tofu stored stored at hot holding unit maintains temp of 65.1f to 78f.pork rolls with rice at temp of 76.4f;flat cooked ham at temp of 66.5f.egg rolls at temp of 68.5f;sticky rice at temp of 71.9f.black beans with eggs at temp of 74.4f. Tofu with vegetable and individually packed at temp of 85.6f.cold food must maintain temp of 40f and below,hot food 140f and above.food with abused temperature discarded and denatured.pounds 50, value 384. Critical violation:7-38-005(a) critical violation: 7-38-005(a)

Food protected during storage, preparation, display, service and transportation

Food not protected during preparation.found business manually capping bottles of soy bean milk which product is made on premises.tagged 24 each 1/2 gallons of soy bean milk and soy bean machine" held for inspection" do not use milk nor the machine in question.instructed to contact mr.nelson for more information. Serious violation:7-38-005(a)

Food and non-food contact surfaces properly designed, constructed and maintained

Observed a food colander inside mop sink and cutting board stored on top the faucet of the same sink.instructed to remove items and properly store,mop sink is only to wash mops

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Bricks stored on floor around the soy bean machine to restrain water on floor are porous and with grimes on them.must provide a smooth cleanable and non-absorbent surface

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Broken walls inside the furnace must be repaired with smooth,cleanable and non-absorbent material

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Rear stock are stored on floor by the three compartment sink,instructed to elevate 6" off the floor

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Employee not wearing hair restraint,instructed all employee must wear hair restraint in prep area.

Adequate number, convenient, accessible, designed, and maintained

Three compartment sinks not maintained,when water is released from one compartment sink, other two sinks waste water backs up with dirty water and particles. Instructed to repair to function properly. Water must be draining when is released from compartments. Critical violation:7-38-030. No citations issued - not operating

Food protected during storage, preparation, display, service and transportation

Food(ice) not protected during storage. Found a small ice machine with ice inside the ice b installed on hallway by the furnace area. One plastic hose attached at water line of hot water tank the other attached at furnace pipe.unplugged ice machine ice discarded.instructed to install ice machine under city plumbing code.with a back flow preventer device serious violation:7-38-005(a)-no citation issued - not operating.

Food and non-food contact surfaces properly designed, constructed and maintained

No splash guard installed at both exposed hand sinks. Splash guard is needed between the one compartment prep sink and exposed hand sink, front prep area. Splash guard is needed on both side of the exposed hand sink between shelf with clean utensils and three compartment sink in kitchen.surface must be smooth cleanble and non-absorbent surface

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Mop sink has a faucet with threads,instructed to replace with a faucet without threads or provide a back flow preventer device at said sink

Food (ice) dispensing utensils, wash cloths properly stored

Ice scoop stored inside the ice bin,instructed to remove and provide an enclosed ice scoop container.